Hearty Beef Soup

This is my version of a soup that my mom used to make when I was growing up. It is fast and easy and you can add or subtract whatever ingredients your family likes. This recipe feeds about 5 people. Double the ingredients if you want to feed a crowd. Serve with some crusty bread and you have a comfort food dinner that is good for you.

Ingredients:
1/2-1 lb. ground beef
1 half onion, diced
3-4 carrots, cut into chunks
2 ribs celery, diced
2-3 potatoes, cut into chunks
1/2 cup frozen peas (if desired)
2 cans beef broth
1 can condensed tomato soup or gluten free substitute (see below)
1 bay leaf
2 teaspoons minced garlic
1/2 t. dried thyme
1 tablespoon parsley
black pepper to taste
Garlic and Onion powder to taste
Noodles, barley or brown rice if desired.

Brown hamburger with garlic and onion until beef is no longer pink and onion is soft. Add remaining ingredients and bring to a boil. Reduce heat and cover and simmer for about two hours. You could also make this soup in the crock pot. Cook on low heat for 4 hours or until vegetables are tender.

Gluten Free condensed tomato soup:
8 oz. tomato soup
2 T. sugar
1 T. cornstarch
1/2 t. salt
Mix together and use as the recipe directs in place of one can of condensed tomato soup.

Easy Red Velvet Cookies

You can make these into red velvet crinkle cookies, red velvet white chocolate cookies, or cookies with powdered sugar or cream cheese frosting.....definitely a few fun options. I love these for Valentine's Day! Easy, only a few ingredients, fast, and delicious!

Easy Red Velvet Cookies
1 box Red Velvet Cake Mix (I used Duncan Hines)
2 eggs
1/3 cup Vegetable Oil
Powdered Sugar (optional)
White Chocolate Chips (optional)
Cream Cheese Frosting (optional)

Preheat oven to 375 degrees. Combine cake mix, 2 eggs, and oil with a hand blender or wisk. Add white chocolate chips, if desired. Form balls and place on lightly greased cookie sheet, or on a sil pat. You can also roll the balls in powdered sugar if you want to make "crinkle cookies." Slightly pat down top of each ball. Cook for 8-10 minutes, the top of the cookies will crack. Other Serving Options: White hot, lightly sprinkle the top of the cookie with powdered sugar (optional). Or let cool and frost with cream cheese frosting.

Biggest Loser Orange Chicken

The Biggest Loser - Mandarin Orange Chicken

3 Tbs frozen orange juice concentrate, thawed
3 Tbs lower sodium soy sauce
1 Tbs minced fresh garlic
1 Tbs hot sesame oil (I didn't have sesame oil, but I did have peanut oil. I googled a substitution for sesame oil and peanut oil was it! BONUS!)
1 tsp garlic chili paste (found in asian section in grocery store)
3/4 c canned mandarin oranges in juice
6 4oz chicken breasts (I'd use tenders)
Add Cooking Step Directions
1. In a large resealable bag, mix the juice concentrate, soy sauce, garlic, oil, and chili paste. Gently stir in the oranges and their juice. Add the chicken, submerging it in marinade. Seal the bag and marinate in the refrigerator at least 6 hours or overnight, rotating once or twice.

2. Preheat oven to 400. Transfer chicken to a 13x9 baking dish in a single layer. Pour the marinade on top. Cover the dish with foil and bake for 25-30 minutes, or until the chicken is no longer pink on top. Ovens may vary with time. I had mine in for an hour.

Add/Edit NotesNotes:
6 servings

183 calories, 4g fat, 27g protein

This recipe was really good! and even better since it was less calories. I served with Ham fried rice made with brown rice. Enjoy!

Creamy Chicken Tacos

Creamy Chicken Tacos (Crockpot!)
2 pounds chicken breast pieces (can use frozen)  
1 (14.5-ounce) can fire roasted tomatoes 
1 small can green chiles (optional)1 (10-ounce) container PHILADELPHIA Cooking Creme--- Santa Fe flavor
taco shells or tortillas

We like to add black beans; but you can also add:: sour cream, avocado slices  
*optional add-ins to stretch the meal to feed more people: 1 cup frozen corn, or 1 can corn, drained, 1 can black or pinto beans, drained and rinsed  

The Directions. 
 
Use a 4-quart slow cooker (if adding the optional add-ins, a 6-quart might be a better fit). 

Put the chicken into your cooker. Add the entire can of tomatoes. Scrape out all the Cooking Creme.
Cover and cook on low for 6-8 hours, or until chicken shreds easily with a fork. Stir well and serve in taco shells or tortillas with your favorite toppings.  

You can find the original recipe Here.

3 Cheese and Spinach Manicotti

3 Cheese and Spinach Manicotti

1 tub (15 ounces) Ricotta Cheese (can also use cottage cheese)
1/2 package (8 ounces) frozen spinach
1 1/2 cups shredded Mozzarella cheese, divided
1/2 cup Parmesan Cheese, divided
1 tbs Parsley flakes
1 tsp onion powder
1 tsp garlic powder
1/2 tsp pepper
1 tsp basil
1 egg
1 package Manicotti Noodles
1 can, jar, or recipe Spaghetti Sauce
1 cup water (if making night before, or freezing)

Place spinach in microwave safe bow, cover, and cook for 5 minutes. Put spinach in collander and press out excess water with a spoon (or thaw in fridge, and press out water when completely thawed). In a large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup Parmesan, egg, and spices. Cook Manicotti Noodles for 2 minutes less than directions on the package. Drain and set aside.
Spread about 1 cup spaghetti sauce in an ungreased 9x13 baking dish. Stuff Manicotti with spinach mixture and arrange noodles in pan. Pour remaining sauce over Manicotti. Bake covered for 30 minutes at 350 degrees. Uncover and sprinkle with remaining Mozzarella and Parmesan. Bake for an additional 5-10 minutes until cheese is melted.

Alternative Cooking Idea/Freezer Meal:
Prepare filling as above. Do NOT cook noodles. Combine spaghetti sauce with 1 cup water; spread 1 cup sauce into ungreased 9x13 baking dish. Stuff uncooked Manicotti with spinach mixture and arrange in pan. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan. Cover and refrigerate overnight (or place in freezer; thaw overnight in fridge before cooking). Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 40-50 minutes, or until heated through.

We are Featured!

Hi Everyone, Just a quick note to let you know that others find the recipes we have shared to be wonderful and "Yum Yum!" I received an e-mail and this blog is now featured on PetitChef.com! Thanks to everyone who continues to share their delicious recipes! Keep them coming! :D